The BEST Eggless Pancakes Recipe! These are perfectly soft and extra fluffy that you won’t believe that these pancakes are made without eggs. Keep reading for tips and tricks to make them perfect every single time.
❤️Why I Love This Recipe
- It requires only 6 ingredients (that includes salt and water).
- The eggless pancakes batter comes together in just 5 minutes.
- This makes the perfect family weekend breakfast just like these eggless waffles.
- You can involve your kids and make memories.
- This is the basic recipe, you can customize with mix-ins and add-ons as per your preference. See the ideas below in the notes.
🧾Ingredient Notes
This eggless pancakes batter requires very minimal and basic ingredients. I am sure you’ll have everything in your pantry right now. So what are you waiting for? Make them this weekend.
Melted butter: I prefer to use unsalted butter in my cooking/baking because I like to control the salt in the recipe. But you can use salted butter and if so skip the salt in the recipe.
- If you want to make them vegan, then use the same amount of oil instead of butter.
Water: It should be at room temperature. Not hot, cold, or warm water.
Sugar: I do not like super sweet pancakes, so this amount will give slight sweetness. But if you prefer sweet then increase the sugar amount.
🎥Watch The Recipe Video
👩🍳Step By Step Photo Instructions
1) Take dry ingredients (all purpose flour, sugar, salt, baking powder) in a bowl.
2) Mix it using a wire whisk and make a well in the center.
3) Add water and melted butter, start mixing.
4) Mix till everything comes together.
5) Now heat the pan on medium heat. Once hot add some butter. I use the stick and just swirl around the center of the pan by holding the stick with the hand.
6) Now take around ⅓ cup of batter.
7) Pour into the hot pan, DO NOT spread. Let the batter flow by itself.
8) You will see lots of bubbles that will form and break. When the bubbles stop breaking, you will notice, edges are cooked, but the center is still wet. It is time to flip.
9) Flip the pancake with a spatula. You will see nice light golden color in the bottom.
10) Cook the other side as well till it is golden as well, you can lift slightly with a spatula and see if it is ready or not. Repeat the same with rest of the batter.
🥞Toppings
Go wild with your imaginations. Mix and match toppings and make your stack of eggless pancakes delicious or just enjoy them plain. There are a few options I have shared below, let me know yours in the comments below.
- Butter & maple syrup: the classic!!
- Fruits: fresh fruits add colors, freshness and juicy, sweet taste. I like berries or peach with maple syrup, you can add a banana with caramel sauce, cinnamon-spiced cooked apple or pear slices.
- Nuts: Along with fruits, sometimes I add toasted nuts like walnuts, slivered almonds, or pecans.
- Syrups: I mostly prefer maple syrup. But you can use any other sauces like butterscotch sauce, caramel, chocolate sauce. Or simply use honey.
- Jams & spreads: You can spread any fruit jam, eggless lemon curd or spreads like warm peanut butter, nutella, or any your choice of nut butter.
- Chocolate: You can top your eggless pancakes with chocolate chips or mix in the batter before cooking.
💭Expert Tips
- Do not overmix the batter. Otherwise, pancakes will lose fluffiness and becomes tough.
- Size of pancake: I prefer to use ⅓ cup of batter to make medium-sized (around 5-inch diameter) pancake. You can make small or big as per your preference.
- Do not spread the batter: After pouring the batter into the hot pan, do not spread the batter to get thick and fluffy eggless pancakes.
- Double or triple: This recipe makes 8 medium-sized eggfree pancakes. You can double or triple the ingredients to make a bigger batch.
- Spreading butter on hot pan: Make sure not to add too much butter, a very little amount is enough. Instead, you can use nonstick cooking spray.
📖Freezing instructions
- Let the eggless pancakes cool down completely.
- Arrange them on a baking sheet on a single layer. Pop it into the freezer.
- Once frozen place them into a freezer-safe ziplock bag and freeze up to 3 months.
- Reheating: Remove from the bag (no need to defrost), reheat in the microwave covered with a damp paper towel until piping hot. I do not recommend reheating into the oven because they get dry out quickly.
FAQs
Preheat the oven to 200°F, arrange cooked pancakes on a baking sheet on a single layer. And keep them in the oven to keep them warm until ready to eat.
To keep these eggless pancakes fluffy and thick, do not let the top layer cook completely. The center is still wet, but the edges look dry and cooked. This is the perfect time to flip.
NO. most of the baking powder I have seen in the stores are double-acting. It means that the first leavening occurs when baking powder gets wet. So as soon as the batter is made it starts to react. Longer it sits, it loses its effect and initial rise. FYI, second leavening occurs when it gets heated up.
PS Tried this eggless pancakes recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback!
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📋 Recipe Card
Eggless Pancakes
Ingredients
- 1 ¼ cup All purpose flour (Maida)
- 2 tablespoons Sugar
- 2 teaspoons Baking powder
- ¼ teaspoon Salt
- 1 cup + 2 tablespoons Water
- 2 tablespoons Unsalted butter Melted
Instructions
- Take dry ingredients (all purpose flour, sugar, salt, baking powder) in a bowl. Mix it using a wire whisk and make a well in the center.
- Add water and melted butter, mix till everything comes together.
- Now heat the pan on medium heat. Once hot add some butter. I use the stick and just swirl around the center of the pan by holding the stick with the hand.
- Now take around ⅓ cup of batter. Pour into the hot pan, DO NOT spread. Let the batter flow by itself.
- You will see lots of bubbles which will form and break. When the bubbles stop breaking, you will notice, edges are cooked, but the center is still wet. It is time to flip. Flip the pancake with a spatula. You will see nice light golden color in the bottom.
- Cook the other side as well till it is golden as well, you can lift slightly with a spatula and see if it is ready or not. Repeat the same with rest of the batter.
Notes
- Do not overmix the batter. Otherwise, pancakes will lose fluffiness and becomes tough.
- Do not spread the batter: After pouring the batter into the hot pan, do not spread the batter to get thick and fluffy pancakes.
- Double or triple: This recipe makes 8 medium-sized eggfree pancakes. You can double or triple the ingredients to make a bigger batch.
- Spreading butter on hot pan: Make sure not to add too much butter, a very little amount is enough. Instead, you can use nonstick cooking spray.
- When making a bigger batch and keeping pancakes warm, preheat the oven to 200°F, arrange cooked pancakes on a baking sheet on a single layer. And keep them in the oven to keep them warm until ready to eat.
- How do I know when to flip the pancake? To keep these eggless pancakes fluffy and thick, do not let the top layer cook completely. The center is still wet, but the edges look dry and cooked. This is the perfect time to flip.
Decided to make these since I realized we were out of eggs. Instructions were easy and I whipped these up quickly. I did double the recipe for a family of 5. My kids gobbled these up! Definitely one of my favorite pancakes now!
Very glad to hear it. I saw the pic on pinterest. Thank you for the feedback here on the site as well.
Just made a quick weekend breakfast and the family gobbled it up before I could get pictures lol! So soft and fluffy! I followed the recipe to the T. Will surely be making more of this!
yay!! very happy to know that everyone enjoyed.
You are so good and so inspiring. It is only because of your blog I started believing that I could cook. Please keep going. God bless.
Thank you so much Lavanya.
Very glad that recipes and blog are helpful.